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Selected five spices were treated with simple natural methods as washing with pure tap water then drying at room temperature, thermal treatment at 70 -C/IS minutes hesides irradiation with 5.0 and 1 0 kCiy. The cvalualion of the used treatments efficiency depends on microbiological and chemical studies. The results show that untreated samples were highly contaminated with pathogenic and toxigenic microbes. Gamma irradiation was effective i n decontamination especially 10 kGy but caused losses in major components of Ilavour as anethol. mechavicul, anisc-aldehyde in anise, (3-pinen and ci-Q VCtl Verlagsgesellschaft rnhH, D-69451 Weiiiheiin I096 00~7/769X/96/0103-0032$1O.

The discoloration of strawberry products due to the rapid degradation of pigments is considered as one of the most quality defects that affect their acceptance. Therefore, in the present study, the objective was to investigate the possibility to improve the color stability of strawberry jam by using purple carrot puree. The obtained results declared that purple carrot puree characterized by high content of anthocyanins and total phenols compared to strawberry puree. Furthermore, the contents of individual anthocyanins were analyzed by HPLC. The highly stable acylated anthocyanins pigments represented 66.64% of total anthocyanins in purple carrot compared to 20.6 % from strawberry. Cyandin-3-xylosyl-glucosyl-galactoside acylated with Ferulic acid was the predominant anthocyanin in purple carrot while Pelargonidin 3-glcosside was the major component in strawberry. Purple carrot puree was adding by 15, 20 and 30% to strawberry puree during jam processing. The jams were monitored over a period of 6 month of storage under normal conditions of light exposure and room temperature. The results revealed that pH value, viscosity, total anthocynin and total phenol contents were increased gradually by increasing the amount of purple carrot and markedly decreased the degradation of anthocyanin during storage period by 53.2, 52.9, 18.0 and 7.3%in control,15, 20 and 30% samples respectively. Furthermore, the color of jams were controlled during the storage period. L * , a * , b * , hue o and chroma values showed that the color of strawberry jams containing purple carrot was improved and showed stability. The results of sensory evaluation revealed that the jam of 20% purple carrot treatment obtained the highest overall acceptability score at the end of storage period. Finally, from all results obtained, it can be concluded that the addition of purple carrot up to 20% during strawberry jam processing maintained the color of jam without any effect on their acceptance.

The objective of this study is preparation of new nutritious products from quail meat compared to other products prepared from chicken meat as control and commercial products which bought from supermarket. The proximate composition, chemical, physical and sensorial properties were evaluated. The different products were prepared as sausage form quail meat (SQ), chicken meat (SC) and commercial (SCo), and, kofta from quail meat (KQ), chicken meat (KC) and commercial (KCo), and, nuggets from quail meat (NQ), chicken meat (NC) and commercial (NCo). The result observed that the chemical composition of products that prepared from quail meat recorded the highest content of protein and ash, on contrary, the lowest content of fat compared with products that prepare from chicken meat as control or commercial. All products that prepared from quail meat recorded high content of K, Ca, Mg, P, Fe, Zn, Se and vitamin A, Kofta was the highest one followed by nuggets then sausage products. While sausage products that prepared from both quail and chicken meat as control recorded the highest content of vitamin E, followed nuggets and kofta, respectively compared with commercial products. The results indicated decreasing cooking loss after preparing of quail meat products followed by both chicken meat products as control and commercial product, increasing water capacity (WHC) of KQ and plasticity of SQ and NQ. All products were accepted from panelists while slightly significant difference among these products (P > 0.05). SC was the highest score in colour, taste, odour, texture and overall acceptability compared with SQ and SCo. Generally products were prepared from quail meat which showed high acceptance in sensory evaluation by panelists.